Chicken Tacos from Puebla
from The Mexican Cookbook
Idea for revising recipe: cook chicken with the chipotle pepper in adobo, or mix with the sour cream used for topping.
8 soft corn tortillas
1 avocado
lime or lemon juice, for tossing
2 tsp. vegetable oil
8 - 12 oz. leftover cooked chicken, diced or shredded
1/4 tsp. cumin
1/4 tsp. dried oregano
salt and pepper
8 oz. refried beans
Toppings:
salsa of your choice
1 canned chipotle pepper in adobo, chopped
3/4 cup sour cream
1/2 onion, chopped
handful of lettuce leaves, such as romaine or iceberg
5 radishes, diced
To warm the tortillas, heat an nonstick skillet, add a tortilla, and heat through, sprinkling with a few drops of water as it heats. Wrap in foil or a clean dish towel to keep warm. Repeat with the other tortillas.
Cut the avocado in half lengthwise. Remove the pit, peel and slice the flesh. Toss in lime juice to prevent discoloration.
Heat the oil in the skillet. Add the chicken and heat through. Season to taste with the cumin, oregano, salt and pepper.
Meanwhile, place the refried beans in a pan with 2 Tbsp. water and heat through gently.
Spread one of the warm tortillas with refried beans, then top with a spoonful of chicken, a slice or two of avocado, a little salsa, chipotle to taste, a dollop of sour cream, and a sprinkling of onion, lettuce and radishes. Roll up.
Repeat with the remaining tortillas and serve immediately.
